PENGEMBANGAN BERAS ANALOG MENGGUNAKAN TALAS BENENG (Xantoshoma undipes) DENGAN SUBTITUSI KACANG TUNGGAK (Vigna unguiculata) SEBAGAI PANGAN FUNGSIONAL

Analog rice or imitation rice is rice that is shaped like rice in general but has a more optimal nutritional content because it is made from non-rice food sources. Analog rice can be processed from non-rice materials such as tubers because it has almost the same carbohydrate content as rice and paddy. This study used beneng taro tubers as the main raw material with a comparison of cowpeas. The purpose of this study was to determine the effect of the comparison of beneng taro flour and cowpea flour on the physicochemical characteristics of analog rice. This study is expected to contribute to local food diversification to reduce dependence on conventional rice and increase nutritional value.
This study used a Completely Randomized Design (CRD) which was arranged simply with a comparison factor of beneng taro and cowpeas. From these factors, 5 treatments were obtained, namely F1: 90% TTB: 10% TKT; F2: 80%
TTB: 20% TKT; F3: 70% TTB: 30% TKT; F4: 60% TTB: 40% TKT and F5: 50%
TTB: 50% TKT. The chemical analysis used in this study were Water content; Ash content; Protein content; Water absorption index; Expansion volume; Cooking time and Organoleptic test of aroma; color; taste; texture.
The results of this study indicate that the best value in the water content ratio of taro flour and cowpea is 5.15% (F5); ash content 4.21% (F1); protein content 14.23% (F5); water absorption index 20.75% (F5). The organoleptic results are aroma (5.63 = rather like) (F4); color (5.23 = rather bright) (F5); taste (5.26 = rather bland) (F1) and texture (4.83 = neutral) (F3).